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Cooking Guide
NOTE
: Use Power Level High (10) unless otherwise noted.
VEGETABLES
Vegetable
Amount
Time (min)
Comments
Asparagus
fresh spears
1 lb.
7 to 9,
Med-High (7)
In 1 1/2-qt. oblong glass baking dish, place 1/4 cup water and
vegetables. Rotate dish halfway through cooking time.
frozen spears
10 oz. pkg.
5 to 7
In 1-qt. casserole.
Beans
fresh green
1 lb. cut in half
10 to 12
In 1 1/2-qt. casserole, place 1/2 cup water and vegetables.
frozen green
10-oz. pkg.
6 to 8
In 1-qt. casserole, place 2 tablespoons water and vegetables.
frozen lima
10-oz. pkg.
6 to 8
In 1-qt. casserole, place 1/4 cup water and vegetables.
Beets
fresh, whole
1 bunch
18 to 22
In 2-qt. casserole, place 1/2 cup water and vegetables.
Broccoli
fresh cut
1 bunch (1 1/4 to 1 1/2 lbs.)
8 to 10
In 2-qt. casserole, place 1/2 cup water and vegetables.
fresh spears
1 bunch (1 1/4 to 1 1/2 lbs.)
10 to 13
In 2-qt. oblong glass baking dish, place 1/4 cup water and
vegetables. Rotate dish halfway through cooking time.
frozen, chopped
10-oz. pkg.
5 to 7
In 1-qt. casserole.
10-oz. pkg.
5 to 7
In 1-qt. casserole, place 3 tablespoons water and vegetables.
Cabbage
fresh
1 medium head (about 2 lbs.)
9 to 11
In 1 1/2-or 2-qt. casserole, place 1/4 cup water and
vegetables.
wedges
8 to 10
In 2- or 3-qt. casserole, place 1/4 cup water and vegetables.
Carrots
fresh, sliced
1 lb.
7 to 9
In 1 1/2-qt. casserole, place 1/4 cup water and vegetables.
frozen
10-oz. pkg.
5 to 7
In 1-qt. casserole, place 2 tablespoons water and vegetables.
Cauliflower
flowerets
1 medium head
10 to 14
In 2-qt. casserole, place 1/2 cup water and vegetables.
fresh, whole
1 medium head
10 to 17
In 2-qt. casserole, place 1/2 cup water and vegetables.
frozen
10-oz. pkg.
5 to 7
In 1-qt. casserole, place 2 tablespoons water and vegetables.
Corn
frozen kernal
10- oz. pkg.
5 to 7
In 1-qt. casserole, place 2 tablespoons water and vegetables.
Corn on the cob
fresh
1 to 5 ears
3 to 4
per ear
In 2-qt. oblong glass baking dish, place corn. If corn
is in husk, use no water; if corn has been husked, add
1/4 cup water. Rearrange after half of time.
frozen
1 ear
5 to 6
Place in 2-qt. oblong glass baking dish.
2 to 6 ears
3 to 4 (min. per ear)
Cover with vented plastic wrap. Rearrange after
half of time.
Mixed, vegetables
frozen
10-oz. pkg.
5 to 7
In 1-qt. casserole, place 3 tablespoons water and vegetables.
Peas
fresh, shelled
2 lbs. unshelled
10 to 12
In 1-qt. casserole, place 1/4 cup water and vegetables.
frozen
10-oz. pkg.
5 to 7
In 1-qt. casserole, place 2 tablespoons water and vegetables.
Potatoes
fresh, cubed,
white
4 (6 to 8 oz. each)
10 to 12
Peel and cut into 1 inch cubes. Place in 2-qt.
casserole with 1/2 cup water. Stir after half of time.
fresh, whole, sweet
or white
1 (6 to 8 oz. each)
3 to 4
Pierce with fork. Place on paper towel, 1 inch apart in circular
arrangement. Let stand 5 minutes.
Spinach
fresh
10 to 16 oz.
5 to 7
In 2-qt. casserole, place washed spinach.
frozen, chopped and leaf
10-oz. pkg.
5 to 7
In 1-qt. casserole, place 3 tablespoons water and vegetables.
Squash
fresh, summer
1 lb. sliced
5 to 7
In 1 1/2-qt. casserole, place 1/4 cup water and vegetables.
and yellow
winter, acorn
or butternut
1 to 2 (approx. 1 lb. each)
8 to 11
Cut in half and remove fibrous membranes. In 2-qt.
oblong glass baking dish, place squash cut-side-down.
Turn cut-side-up after 4 minutes.